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Check out our large archive of articles and recipes or use the search above.Search for such columns as Sustainability Review, Gardening, BookThoughts, Critter Corner, Earth Mother, Food and Nutrition Q&A, Macro Musings (on Macrobiotics), Meals Kids Might Eat, Nature in the City, Pet Care, Personal Care Corner, Simply Tofu, Species Spotlight, and Word of Mouth.
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Monday, 08 March 2010 |
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Gluten-Free Savory Baking
Featured Recipes: Popovers, Granola & Crepes
Avoiding gluten can be challenging especially when it comes to baked goodies. Drawing on her family’s tried and true gluten free recipes, Angela will demonstrate techniques to work with gluten free batters and doughs that do not act like their gluten-filled counter parts. Using a variety of flours such as teff, soy, amaranth and sorghum, our savory menu will feature baked goods to supplement your gluten free meals: popovers, granola, crepes, irish soda bread & a GF Bisquick mix. So join us for some gluten free baking that will enhance your baked products as well as the nutritional quality and variety of your cooking repertoire. Instructor: Angela Bunce, previous winner of the Moscow Food Co-op gluten free baking contest, adopted gluten free cooking for her family when her husband was diagnosed with celiac disease. As a registered dietitian, she specializes in gluten intolerance, seeing individuals for nutrition consultation at Tri-State Memorial Hospital in Clarkston. She loves to talk about celiac disease and is the subject's local expert in this field. She will share how her husband's diagnosis over nine years ago has not limited their lifestyle, but brought many unexpected benefits.
Date: Wednesday, April 7th
Time: 5:30pm-7pm
Place: UU Church’s basement
420 E. 2nd St., Moscow
Cost: $24; register w/ any Co-op cashier
Gluten-Free Sweet Baking
Featured Recipes: MFC’s Chocolate Chip Ginger Bars, Oatmeal Cookie Bars, Pie Crust & Crustless Pumpkin Pie
Avoiding gluten can be challenging especially when it comes to baked goodies. Drawing on her family’s tried and true gluten free recipes, Angela will demonstrate techniques to work with gluten free batters and doughs that do not act like their gluten-filled counter parts. Using a variety of flours such as teff, soy, amaranth and sorghum, our sweet class will feature baked goods to tempt your sweet tooth: pie crusts & crustless pies, oatmeal cookie bars, the Moscow Food Co-op's own chocolate chip ginger bars, apple betty & merigues. So join us for some gluten free baking that will enhance your baked products as well as the nutritional quality and variety of your cooking repertoire.
Instructor: Angela Bunce
Date: Wednesday, April 14th
Time: 5:30pm-7pm
Place: UU Church’s basement
420 E. 2nd St., Moscow
Cost: $24; register w/ any Co-op cashier Indian Cuisine
Featured Recipes: Seenk Kabob (ground beef on skewers w/ mint chutney), Shrimp Malai Curry, Bell Pepper Medley, Daal (seasoned pink lentils) & Rasmalai (ricotta cheese desert flavored w/ cardamom & rose water)
Quench your desire for authentic, meat-based Indian dishes in this first-ever non-vegetarian Indian Cuisine class. Sample the aromas of Geeta’s Indian kitchen, where curries are made with a variety of rich spices and not just lifeless curry powder. We’ll start the meal with delicious beef kabobs served with mint chutney, move on to a course of rice with that all-important Indian staple,Daal, topped with a bell pepper medley, followed by a main course of silky shrimp curry made with coconut milk and fragrant spices, and finish on a sweet note with Rasmalai. Instructor: Geeta Dutta started experimenting with Indian cooking when she could not find authentic Indian dishes like she remembered even in the best Indian restaurants in this country. Her family had no written recipes, so after many phone calls, emails & refining cooking sessions she created a cookbook and will share some of her family’s favorite dishes in this class.
Date: Saturday, April 24th
Time: 4pm-6pm
Place: UU Church’s basement
420 E. 2nd St., Moscow
Cost: $24; register w/ any Co-op cashier
Gluten-Free Conversion Pizza Party!
Featured Recipes: Pizza, plus two submitted recipes from our participants
Now that we’ve explored the various flours and techniques for gluten free baking, it’s time to celebrate with a good old fashioned pizza party—gluten free style. After making our dough, participants will top their individual slices with various ingredients to suit their taste. Participants also have the opportunity to submit a family favorite recipe for Angela and our class to convert to gluten free. Two of these recipes will be chosen in advance for preparation and sampling in class. Instructions for recipe submission will be available when you purchase your ticket.
Instructor: Angela Bunce
Date: Wednesday, April 28th
Time: 5:30pm-7:30pm
Place: UU Church’s basement
420 E. 2nd St., Moscow
Cost: $24; register w/ any Co-op cashier |
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Monday, 08 March 2010 |
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Co-op Kids is a twice-monthly activity for young children and their caregivers. We meet in the Co-op Cafe this month and all activities are free. Join us anytime; this is a great place to meet new friends. Tall Trees
Meet us in the Co-op Cafe from 9-10 a.m. on Tuesday, March 9, to learn all about trees. We will play with beautiful tree blocks, make bark rubbings, and talk about the life of a tree.
Signs of Spring
Meet us in the Co-op Cafe from 9-10 a.m. on Tuesday, March 23, to welcome spring. We will look at spring books and make spring murals. Rebekka Boysen-Taylor is a teacher, writer, and mama in here Moscow. |
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Monday, 08 March 2010 |
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 Please join us at the Kenworthy at 7 p.m. on Thursday, March 25. for The End of the Line.
Debuting at the 2009 Sundance Film Festival and playing in hundreds of cinemas, aquariums, and universities across the U.S. and the United Kingdom, Rupert Murray’s The End of the Line is nothing short of the inconvenient truth about the devastating effect of overfishing on the world’s ecosystems. The first major documentary to reveal the extent of the crisis facing today's oceans, The End of the Line challenges us to imagine a world without fish … period. The New York Times calls it “vital,” “well-researched,” and “evenhanded ”: a film “that subverts our ancient faith in the ocean as an inexhaustible resource, offering a persuasive case that the major species of edible fish are headed for extinction.” Filmed over two years, the documentary follows the indefatigable investigative reporter Charles Clover as he confronts the politicians and celebrity restaurateurs who exhibit little regard for the damage their policies — and their menus — are doing to the oceans. Taking us from the cod-depleted shores of the Atlantic to the Straits of Gibraltar and the coasts of Senegal, and on to the Tokyo fish market, The End of the Line sounds a powerful wake-up call to the world: If we continue fishing as we are now, we will see the end of most seafood by 2048. |
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Monday, 08 March 2010 |
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Join us in the Co-op Deli every Tuesday evening from 6-8 p.m. for live music from local/regional musicians! NOTE: There will be no live music during the week of Spring Break. March 2 - Mark Holt, Western/Bluegrass
Mark Holt is a truly seasoned musician. He has been a featured showcase artist for the International Bluegrass Music Association and the Academy of Western Artists. This is sure to be a bluegrass pickin' treat! March 9 - Daniel Mark Faller, Country/Americana
Daniel has been a professional musician based out of North Central Idaho since 1975. He was the lead singer for Stretch Wabash, The Seidel Brothers, and The Big Newtons, among others. March 23 - Emily Poor, Folk/Traditional
Emily Poor's lovely, songbird voice will delight you as she plays her ukulele and sings songs that your grandmother *and* grandson are sure to enjoy. She sings folk, traditional, and popular songs, with a few of her own to boot. March 30 - Natalie Rose, Soul/R&B
Natalie Rose has been performing across the Northwest since the tender age of 14, and was coached by world-renown jazz vocalist Dee Daniels. Her soulful, unique renditions of Soul/R&B and traditional tunes will draw you in. |
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Monday, 08 March 2010 |
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There are some desserts that just don’t last long enough to sell in a service case. Of course, those are usually the most fun to make — and eat! Well, we've finally come up with a way to indulge our creativity and your sweet tooth. On Tuesday nights from 4-7 p.m. during our weekly music series, the pastry bakers and baristas will team up to feature an elegant dessert skillfully paired with an organic coffee. For March, we'll feature Lemon Meringue Tarts, Brownie S’mores (with handmade marshmallows), Banana Split Ice Cream, and Roasted Pears w/Caramel Sauce. We hope you'll join us! |
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